Candied Orange Peels
A delightful treat that transforms kitchen scraps into a sweet indulgence—perfect for snacking or gifting.
Ingredients
Main Ingredients
- 4 large large oranges (preferably organic) Zest is left on the peel; thin-skinned varieties are easiest.
- 1 cup granulated sugar Plus about 1 cup for coating; cane sugar works well.
- 1 cup water For syrup; filtered if preferred.
Optional Ingredients
- 1/2 teaspoon vanilla extract For depth of flavor.
- a pinch sea salt For depth.
- melted dark chocolate, toasted coconut, or finely chopped pistachios Optional coatings.
Instructions
Preparation
- Wash oranges thoroughly. Using a sharp knife or peeler, slice the peel into 1/4- to 1/2-inch strips, removing as much of the white pith as possible while keeping some for structure.
- Place peels in a saucepan and cover with cold water. Bring to a boil and drain. Repeat this blanching step two more times to remove bitterness. After the last blanch, drain and set aside.
Candying
- In the same saucepan, combine 1 cup water and 1 cup sugar. Bring to a simmer, stirring until the sugar dissolves.
- Add the peeled strips to the syrup. Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally until the peels become translucent.
- When peels are translucent and the syrup has a thicker consistency, use a slotted spoon to transfer them to a cooling rack set over a sheet pan.
Coating and Drying
- Let peels dry for 2–8 hours. Once tacky but not wet, toss peels in additional granulated sugar to coat, or dip in melted dark chocolate.
- Lay sugared peels back on the rack to set. Store in an airtight container between layers of parchment paper.
Notes
For a seasonal twist, add a cinnamon stick or star anise to the syrup while simmering. Make sure to store with parchment layers to prevent sticking.